Prepare Potatoes: Peel and cut Russet potatoes into chunks. Boil for about 15-20 minutes until tender. Drain and mash until smooth. Cool to room temperature.

Mix Dough: In a large bowl, combine cooled mashed potatoes with dry yeast, lukewarm water, and salt. Stir gently, then gradually add flour until the dough pulls away from the sides.

Knead: Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if too sticky.

Proof: Place dough in a greased bowl, cover, and let rise in a warm area for 1-2 hours until doubled in size.

Shape & Second Proof: Punch down dough, shape into a loaf, place in greased pan, cover, and let rise for an additional 30-60 minutes.

Bake: Preheat oven to 375°F (190°C). Bake for 30-40 minutes until golden brown and sounds hollow when tapped.

Cool: Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.